GET MORE This recipe is an excerpt from Chef Irvine ’ s book , Fit Fuel . Order online at fitfuelbook . com

Lean protein , high fiber , and enough complexity to satisfy any palate .

THE RECIPE

MAKES 4 SERVINGS

FOR THE ENGLISH SWEET PEA PUREE : 1½ cups sweet peas , blanched 1 cup chicken stock , cold 1½ tbsp honey Salt and white pepper , to taste

FOR THE WHITE BEAN SOFRITO : 6 shallots , minced ¼ cup extra-vigin olive oil 2 red bell peppers , diced small 1 cup white wine 2 cups white beans , cooked ¼ cup fresh lemon juice Splash chicken stock 1½ tsp salted butter

FOR THE SEA SCALLOPS : 2 tbsp grape-seed oil 16 large dry sea scallops

QUICK TIP

Choose U-10 sea scallops . U-10 is short for “ under 10 .” As in , it would take fewer than 10 of these to make a pound .

1 . ENGLISH SWEET PEA PUREE : Place sweet peas in a blender . Blend slowly and add chicken stock and honey . Blend faster and add salt and white pepper . Continue until very smooth .

2 . WHITE BEAN SOFRITO : In a sauté pan over medium heat , sweat the shallots in olive oil , then add peppers . Cook for 1 minute , then deglaze with white wine . Add beans , lemon juice , chicken stock , and butter .

3 . SEA SCALLOPS : In a large sauté pan over medium-high heat , add grape-seed oil . Once hot , add scallops ; cook for 2 – 3 minutes on each side , until golden brown . Plate with sofrito and sweet pea puree .

FOOD STYLING BY SUZANNE LENZER

90 MUSCLE & FITNESS FEBRUARY 2016 SAM KAPLAN